Spanish cuisine still carries some of the influences of its Muslim history. One crop that was introduced into the region by Muslims was almonds, which make up a key component in ajoblanco – ‘white gazpacho’. Like gazpacho, ajoblanco is a cold soup, but it makes use of almonds alongside garlic and other ingredients, since using nuts in cooking was common in the Arabic world from this era.
The base of the soup, with its garlic, oil and bread, may have some links to Roman dishes from the ancient world, which would have been found on the Iberian peninsula. Ajoblanco predates traditional gazpacho, which contains tomatoes, since tomatoes didn’t arrive in Spain until after Columbus’ return from the New World. This soup remains popular in southern Spain, where almonds are a…